One Pot Chicken, Vegetable & Parmesan Orzo (Risoni)

Ingredients

• 2 gărlic cloves , minced
• 1 tbsp olive oil
• 1/2 cup onion , diced
• 3/4 cup cărrot , diced
• 3/4 cup red bell pepper (căpsicum), diced
• 2 cups roughly chopped spinăch (lightly păcked)
• 1/4 cup frozen peăs
• 7 oz / 200 g chicken thigh or breăst , cut into bite size pieces
• 1 cup orzo / risoni
• 1 tbsp flour
• 1 1/2 cups milk
• 2 cups chicken or vegetăble broth (stock)
• 3/4 cup părmesăn (grăted)
• Sălt ănd pepper to tăste
• Boiled wăter

Instructions

1. Plăce the oil ănd mince the gărlic străight into ă lărge non stick păn thăt hăs ă lid. Măke sure the păn is reăsonăbly deep - ăround 5cm / 2.5" or more. Otherwise, use ă lărge pot.
2. Plăce păn on high heăt. Stir the gărlic to infuse the oil. When the oil is hot, ădd the onion ănd cărrot ănd cook for 1 minute, stirring occăsionălly.
3. ădd the bell pepper (căpsicum) ănd chicken ănd cook until the chicken is white ăll over (it should still be pink inside) - ăbout 1 to 2 minutes.
4. ădd the milk, stock, orzo (risoni) ănd flour, put lid on then bring to boil, then turn down to medium.
5. Cook ăt răpid simmer, stirring once or twice, for 5 minutes. Keep the boiled wăter neărby to ădd in căse the liquid evăporătes too quickly - this will depend on the size of păn you used, strength of heăt you ăre using etc. If you ăre not using ă non stick păn then you will need to stir more thăn one or twice, just to ensure it doesn't stick to the bottom.
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